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Deer Loin Medallions
Wow! Those look great Charles! Congrats on making the spinner! -
Grinding deer meat, die size?
The stuff that has a lot of tough connective tissue and tendons, we use as stew meat. Cook that down for 4-5 hours and it turns to gelatin much like what happens to a brisket. Makes for great flavor in a stew. This would be the shanks, some parts of the shoulder and neck...- indaswamp
- Post #7
- Forum: General Discussion
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Grinding deer meat, die size?
We also take our time and remove all tough connective tissue. Can be a PITA, but the final product is better....we run it through the 4.5mm plate.- indaswamp
- Post #3
- Forum: General Discussion
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After All These Years My First Fail...
Yes. 175*F for longer than about 20-25 minutes is risking fat out IMO. I personally never go over 165*F, and target 136*F INT then start a timer for 1.5 hours to pasteurize. Final temp. might be 140-148*F depending on batch size, but either way, the smoke sausage is done having achieved a LOG9... -
After All These Years My First Fail...
I have not read all the comments yet, but if it has not been mentioned, there is such a thing as having the meat too cold and it will cause fat out. Meat freezes at around 27*F, so the closer you get to that temp., the more of a chance you have of shaving the fat and meat. and if you shave the... -
My 2nd ( really first ) Porkstrami , and I must say Glad I did it twice, Only took a little over a month to do.
Looking forward to your results thirdeye. -
My 2nd ( really first ) Porkstrami , and I must say Glad I did it twice, Only took a little over a month to do.
I must have missed this thread first go around.....hope it made the spinner because it is worthy of it. Great job there David! Glad someone bumped it to the top.... -
My First Mortadella
Very nice mortadella- especially for your first try. Great job. Congrats on making the carousel. -
New Member from Broken Arrow
Welcome to SMF! Is that Broken Arrow, Oklahoma by chance? -
Maiden Voyage With New 10lb Motorized Stuffer
Pics....I want pics.! LOL!!!! Seriously, hope you enjoy your new machine. It definitely makes sausage making more enjoyable.- indaswamp
- Post #7
- Forum: Slicers, Grinders, Tools, Equipment
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Hummm
I have not had pringles in over a year. use to bring them on the boat to snack on, but since going keto, I swapped them out for pistachios, pecans, and beef jerky.- indaswamp
- Post #7
- Forum: Blowing Smoke Around the Smoker.
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GRRRr... Did I Or Did I Not ??
Yes...my mistake. 1 tsp. added now won't hurt. -
GRRRr... Did I Or Did I Not ??
*edit to add: If not stuffed, you can go ahead and add 1 additional tbsp. of cure and remix the meat paste. if you did already add 2.5 tbsps, with the additional 1 tbsp. you will be at around 175ppm. This is still safe and will give you peace of mind. You will still be under the 200ppm upper... -
GRRRr... Did I Or Did I Not ??
Well..... if 2.5 tbsps is the correct measure to get 125ppm nitrite, you are right around 75ppm nitrite... Since these are snack sticks, few questions just to make sure you will be safe: How much salt per 1000g. meat paste did you use? Will the sticks be fermented to drop the pH below 5.3? How... -
Making your own sausages?
All good solid advice from the guys....- indaswamp
- Post #16
- Forum: General Discussion
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Asking For Prayers for a Friend
I will pray for him. Hoping for the best...- indaswamp
- Post #16
- Forum: Blowing Smoke Around the Smoker.
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Bresaola 2025!!
Well, after roughly 2 months, the Bresaola is finished drying. Lost around 41% when I pulled it. I dried this one a little longer for ease of slicing. Last one I made was a tad too soft. Will see how this one does and if the extra drying affects anything... -
Cumberland Fresh Sausage...(Goose/Pork)
This batch was 60/40 goose to pork....
